Risotto With Pumpkin

---

I bought myself heaps of quite old australian gourmet traveller magazines at a thrift shop. I haven’t made these recipes, but as i really can’t store the magazines in our caravan i’m posting the ones that interest me. This recipe is from march 1994.

---

Steps

---

Bring the stock to the boil in a saucepan.

---

Reduce heat and simmer covered while making the risotto.

---

Cook the pancetta in a heavy based saucepan until the fat starts to melt , add the onion and cook over a medium heat until soft.

---

Add the pumpkin and cook over a medium heat for 10 minutes , stirring occasionally.

---

Add the rice and stir to coat well in the pancetta fat and heat through.

---

Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.

---

Season to taste with salt and freshly ground black pepper.

---

Add the remaining simmering stock a ladleful at a time , stirring constantly and allowing each addition of stock to be absorbed before adding the next.

---

The rice should be creamy , with a bit of a bite.

---

Stir in the butter , parsley and parmesan , remove from heat and cover.

---

Allow to stand for 5 minutes before serving.

---

Ingredients

---

chicken stock, pancetta, onion, pumpkin, arborio rice, parsley, butter, parmesan cheese